Strawberry and Lemon Cake

A recipe rich in fruits

I really love the combination of lemon and strawberries in this cake. The strawberries bring a fruity and sweet touch, while the lemon zest adds a tangy note. 🍓

It’s a light dessert, without butter, and with minimal added sugar.

 

Step 1 : The fruits

1. Wash the lemon and strawberries, keeping the stems intact to prevent them from becoming waterlogged.
2. Hull and cut the strawberries into pieces in a bowl.
3. Zest the lemon directly into the mixing bowl that will be used for the cake batter.

Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).

Step 2 : The batter

1. In the mixing bowl , vigorously whisk the lemon zest with the eggs and sugar.
2. Add the almond milk and plain yogurt, stirring well.
3. Incorporate the flour and baking powder, then mix until you have a smooth batter.
4. Gently fold in half of the sliced strawberries.

Step 3 : Baking

1. Butter and flour a cake pan. I used a rectangular Pyrex glass dish 6.69 x 10.62 inches (27cm x 17cm).
2. Pour the batter into the pan and arrange the remaining sliced strawberries on top, distributing them evenly over the entire cake.
3. Bake at 375 degrees Fahrenheit (190 degrees Celsius), on the middle rack, for 40 minutes in a conventional electric oven (without convection).

You can either enjoy it after it cools down or refrigerate it for a while.

Sprinkle with powdered sugar before serving and enjoy! 😋

Gisou’s Tips and Tricks

• Avoid cutting the strawberries into very small pieces, as they release juice and may make the cake soggy. It’s best to have small strawberries that you can simply halve 😉.
• You can substitute almond milk with regular cow’s.
• You can enjoy the cake at room temperature, but I find it tastes better when it has been chilled in the refrigerator for a while 😋.